CN115299594B - Fatigue-resistant clam worm sports drink and preparation method thereof - Google Patents
Fatigue-resistant clam worm sports drink and preparation method thereof Download PDFInfo
- Publication number
- CN115299594B CN115299594B CN202211020293.0A CN202211020293A CN115299594B CN 115299594 B CN115299594 B CN 115299594B CN 202211020293 A CN202211020293 A CN 202211020293A CN 115299594 B CN115299594 B CN 115299594B
- Authority
- CN
- China
- Prior art keywords
- clamworm
- clam worm
- percent
- beverage
- fatigue
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000011496 sports drink Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 27
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 19
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 19
- 230000002929 anti-fatigue Effects 0.000 claims abstract description 18
- 150000004676 glycans Chemical class 0.000 claims abstract description 17
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 17
- 239000005017 polysaccharide Substances 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 15
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 13
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 13
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims abstract description 13
- 235000019799 monosodium phosphate Nutrition 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 13
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims abstract description 13
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 230000000415 inactivating effect Effects 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 7
- 108091005658 Basic proteases Proteins 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 36
- 230000000694 effects Effects 0.000 abstract description 33
- 238000000034 method Methods 0.000 abstract description 19
- 239000004310 lactic acid Substances 0.000 abstract description 18
- 235000014655 lactic acid Nutrition 0.000 abstract description 18
- 210000004185 liver Anatomy 0.000 abstract description 16
- PNNCWTXUWKENPE-UHFFFAOYSA-N [N].NC(N)=O Chemical compound [N].NC(N)=O PNNCWTXUWKENPE-UHFFFAOYSA-N 0.000 abstract description 14
- 229920002527 Glycogen Polymers 0.000 abstract description 13
- 229940096919 glycogen Drugs 0.000 abstract description 13
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 241000587741 Perinereis aibuhitensis Species 0.000 abstract description 5
- 238000009825 accumulation Methods 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 description 102
- 241000699670 Mus sp. Species 0.000 description 49
- 239000000047 product Substances 0.000 description 39
- 239000013642 negative control Substances 0.000 description 26
- 238000002474 experimental method Methods 0.000 description 18
- 210000004369 blood Anatomy 0.000 description 17
- 239000008280 blood Substances 0.000 description 17
- 230000009182 swimming Effects 0.000 description 17
- 230000037396 body weight Effects 0.000 description 15
- 238000012360 testing method Methods 0.000 description 14
- 239000002609 medium Substances 0.000 description 13
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 10
- 239000013641 positive control Substances 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 9
- 230000003078 antioxidant effect Effects 0.000 description 8
- 241000238557 Decapoda Species 0.000 description 7
- 230000002292 Radical scavenging effect Effects 0.000 description 7
- 235000013376 functional food Nutrition 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 239000003381 stabilizer Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000010790 dilution Methods 0.000 description 6
- 239000012895 dilution Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 229920001817 Agar Polymers 0.000 description 5
- 239000008272 agar Substances 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 5
- 238000012258 culturing Methods 0.000 description 5
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 5
- 239000000413 hydrolysate Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 150000003254 radicals Chemical class 0.000 description 5
- 210000002966 serum Anatomy 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 241000699666 Mus <mouse, genus> Species 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003833 bile salt Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000003792 electrolyte Substances 0.000 description 3
- 239000003623 enhancer Substances 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 230000002440 hepatic effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002504 physiological saline solution Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 229910021642 ultra pure water Inorganic materials 0.000 description 3
- 239000012498 ultrapure water Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- -1 DPPH free radical Chemical class 0.000 description 2
- 241001534230 Nereididae Species 0.000 description 2
- 241000243827 Nereis Species 0.000 description 2
- 241000243822 Perinereis Species 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 238000003321 atomic absorption spectrophotometry Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000005252 bulbus oculi Anatomy 0.000 description 2
- NLSCHDZTHVNDCP-UHFFFAOYSA-N caesium nitrate Chemical compound [Cs+].[O-][N+]([O-])=O NLSCHDZTHVNDCP-UHFFFAOYSA-N 0.000 description 2
- 230000001332 colony forming effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000214 effect on organisms Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000005416 organic matter Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 241000243818 Annelida Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 241000258920 Chilopoda Species 0.000 description 1
- 206010018291 Gingival swelling Diseases 0.000 description 1
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 238000012449 Kunming mouse Methods 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241000243820 Polychaeta Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 240000004824 Trimezia steyermarkii Species 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000000386 athletic effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229960001506 brilliant green Drugs 0.000 description 1
- HXCILVUBKWANLN-UHFFFAOYSA-N brilliant green cation Chemical compound C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 HXCILVUBKWANLN-UHFFFAOYSA-N 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000009136 dragon's blood Substances 0.000 description 1
- 241001233061 earthworms Species 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 230000026109 gonad development Effects 0.000 description 1
- 230000006799 invasive growth in response to glucose limitation Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000029052 metamorphosis Effects 0.000 description 1
- PGSADBUBUOPOJS-UHFFFAOYSA-N neutral red Chemical compound Cl.C1=C(C)C(N)=CC2=NC3=CC(N(C)C)=CC=C3N=C21 PGSADBUBUOPOJS-UHFFFAOYSA-N 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229940012957 plasmin Drugs 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 239000001965 potato dextrose agar Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an anti-fatigue clam worm sports drink and a preparation method thereof, wherein the anti-fatigue clam worm sports drink comprises the following components in parts by weight: 35 to 50 percent of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.06 to 1 percent of yeast, 0.02 to 0.05 percent of momordica grosvenori polysaccharide, 4 to 7 percent of white granulated sugar, 0.6 to 1.2 percent of lemon juice, 0.05 percent of sodium chloride, 0.05 percent of potassium dihydrogen phosphate, 0.1 percent of sodium dihydrogen phosphate and the balance of water. The invention uses the perinereis aibuhitensis as the raw material to prepare the anti-fatigue sports drink, which can remarkably improve the liver glycogen storage capacity of the organism, reduce the generation and accumulation of lactic acid in the sports process, inhibit the generation of urea nitrogen in the body in the sports process, has good anti-oxidation activity and anti-fatigue efficacy, and meets the requirements of sports drinks. Meanwhile, the economic value of the clamworm is further improved, and the clamworm has great application value and is worthy of wide popularization.
Description
Technical Field
The invention relates to the technical field of functional foods, in particular to an anti-fatigue clamworm sports beverage and a preparation method thereof
Background
Functional foods are one of the fields of current food processing intense research, and the development of functional sports drinks is an important direction of functional food research. Functional sports drinks are sports drinks containing special nutrition enhancers, individuals using the sports drinks can bear larger sports loads, and the physical ability of the body can recover faster after sports. At present, under the environment that the sports and athletic sports levels of the whole people are continuously improved and the training intensity of athletes is continuously increased, the application range of the functional sports beverage is very wide, and the efficacy of the functional sports beverage in regulating the physical ability of the sports body mainly depends on the physiological efficacy of the nutrition enhancer in the beverage. The antioxidant is an important nutrition enhancer in functional sports drinks, can protect organism tissues from being damaged by oxygen free radicals, prevent or delay the generation of fatigue, promote the elimination of fatigue and improve the exercise capacity of sports organisms. It would therefore be a future trend to find healthy, non-toxic natural food extracts with antioxidant activity as antioxidants for functional sports drinks.
The perinereis aibuhitensis (Perinereis anibuhiteensis) belongs to the phylum Annelida (Polychaeta), the family Nereidae (Nereidae), the genus perinereis, also known as sea earthworms, sea centipedes, sea baits, etc. The clamworm has basically complete amino acid composition, the protein content is more than 50%, the clamworm is rich in nutrition and delicious in taste, and the clamworm is also used as a seafood delicious food in some areas in the south of China and abroad because of the delicious taste of the clamworm; the clamworm is also a diet with excellent dietary therapy, and can treat chest distress, excessive phlegm, various hectic fever, night sweat due to yin deficiency, gum swelling and pain and other diseases; qing dynasty Zhao Xuemin, written in Ben Cao gang mu Shi Yi: clam worm' has effects of nourishing spleen and stomach, promoting blood production, promoting diuresis; the clamworm is an important food source for fishes, shrimps, crabs and a plurality of seabirds, has a strong feeding attraction effect on the fishes, shrimps and crabs due to unique amino acid composition of the clamworm, and is a feeding bait for the fishes, shrimps and crabs, and the clamworm is called as a universal bait; the perinereis aibuhitensis is used for culturing sea fish, shrimp and crab parents, which not only can remarkably improve the survival rate of the parents and promote the gonad development of the parents, but also can increase the spawning quantity and is beneficial to the incubation of eggs and the development metamorphosis of larvae.
Because of the multiple uses of the clamworm in eating, aquaculture, fishing and the like, the clamworm has higher economic value, has very large market demand at home and abroad, and is gradually depleted in natural wild clamworm, and the phenomenon of no price and no supply or demand often occurs in recent years. In order to make up for the deficiency of natural resources, artificial culture tests of clamworm have been carried out in some places, and good economic benefits are obtained. However, the clamworm is used as feed, bait, directly eaten and the like at present, so that the clamworm is utilized to high value, the economic value of the clamworm is improved, further researches on the nutrient components and the efficacy of the clamworm are required, the researches on the clamworm at home and abroad are mainly focused on the aspects of enriching heavy metals and other pollutants, extracting plasmin, ecologically repairing the clamworm, culturing clamworm toxins and the clamworm, and the like, the researches on the bioactive functions of the clamworm are less, and the research on the functional food research and development by utilizing the clamworm are not reported.
The clamworm has strong antioxidant activity when tolerating heavy metal and organic matter pollution, and the clamworm has strong antioxidant activity when researching heavy metal and organic matter pollution mechanism by students at home and abroad, and the clamworm has high protein content and complete amino acid composition, but whether the clamworm can be used for preparing functional sports drink with high antioxidant activity has not been studied yet.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides an anti-fatigue clamworm sports beverage and a preparation method thereof.
The first object of the invention is to provide a preparation method of a clam worm enzymolysis product.
The second purpose of the invention is to provide the clamworm enzymolysis product prepared by the preparation method.
The third object of the invention is to provide the application of the clam worm enzymolysis product in preparing functional food.
A fourth object of the present invention is to provide a clam worm sport beverage.
In order to achieve the above object, the present invention is realized by the following technical scheme:
the invention takes the clam worm enzymolysis product as the raw material, and refers to the market sport beverage formula and national standard requirements, the formula of the clam worm sport beverage is determined, the most suitable sterilization condition of the clam worm sport beverage is high-pressure steam sterilization, the clearance rate of DPPH free radical reaches 94.1% when the concentration of the clam worm enzymolysis product is 2.25mg/mL, and the IC is the same as the formula of the clam worm sport beverage 50 The value is 0.8mg/mL, and has strong antioxidant activity. Animal test model verifies that the clam worm sports drink does not affect the weight change of mice and has no toxic or side effect on organisms. Compared with a negative control group, the method for filling the clam worm sport beverage into the mice 30min before the sport has the advantages that the time for swimming the mice with the dragon's blood is obviously prolonged, and the mice swim in a low dose group, a medium dose group and a high dose groupThe average swimming time of the mice is 26%, 130% and 150% longer than that of the negative control group, and the results of the mice load swimming test are positive. In various physiological and biochemical indexes of the mice, the liver sugar content of each group of the clam worm sports drink is obviously higher than that of a negative control group, and is respectively higher than 56.6 percent, 42.4 percent and 71.3 percent, and the blood lactic acid and serum urea nitrogen content are lower than those of the negative control group, so that the clam worm sports drink can improve the liver sugar storage capacity of organisms, reduce the generation and accumulation of lactic acid in the exercise process and inhibit the generation of urea nitrogen in the bodies of the mice during the exercise. When the mouse has positive load swimming result and any two indexes of blood lactic acid, serum urea nitrogen and liver sugar protogenesis indexes are positive, the tested sample can be judged to have the function of relieving physical fatigue, so that the clamworm sports drink can be judged to have good antioxidant activity and anti-fatigue efficacy, and meets the requirements of sports drinks.
Therefore, the invention claims a preparation method of a clam worm enzymolysis product, which comprises the following steps:
s1, adding water after homogenizing fresh clamworm, wherein the volume ratio of the clamworm homogenate to the water is 1: 4-1: 6, preparing a base material;
s2, adding alkaline protease, and then adjusting the pH to 7.5-9.5;
s3.40-60 ℃ for 6-8 h, and then inactivating enzyme at high temperature;
s4, solid-liquid separation, and sequentially passing through an ultrafiltration membrane with molecular weight of 8kDa and an ultrafiltration membrane with molecular weight of 5kDa, and reserving the clam worm enzymolysis product with molecular weight less than or equal to 5kDa to obtain the clam worm enzymolysis product.
Preferably, in step S1, the volume ratio of the clamworm homogenate to the water is 1:5.
preferably, in step S2, the pH is adjusted to 8.5 after the alkaline protease is added.
Preferably, in step S3, the water temperature at 50℃is reacted for 7 hours.
Preferably, in step S3, the reaction is performed by a water bath thermostatic oscillator.
Preferably, in step S3, the high-temperature enzyme deactivation specifically includes: inactivating enzyme in boiling water bath for 10-20 min.
Preferably, in step S3, the high-temperature enzyme deactivation specifically includes: inactivating enzyme in boiling water bath for 10min.
Preferably, in step S4, the solid-liquid separation specifically includes: centrifuging at 7000-9000 r/min for 5-15 min to separate solid from liquid.
More preferably, in step S4, the solid-liquid separation specifically includes: centrifuging at 8000r/min for 10min to separate solid from liquid.
The invention also claims the clam worm enzymolysis product prepared by any one of the preparation methods.
The invention also claims the application of the clam worm enzymolysis product in preparing functional food.
Preferably, the functional food is a beverage.
More preferably, the beverage is a sports beverage.
Even more preferably, the sports beverage is an anti-fatigue sports beverage.
Further, the invention claims a clam worm beverage comprising the following ingredients by weight: 35 to 50 percent of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.06 to 0.1 percent of yeast, 0.02 to 0.05 percent of momordica grosvenori polysaccharide, 4 to 7 percent of white granulated sugar, 0.6 to 1.2 percent of lemon juice, 0.05 percent of sodium chloride, 0.05 percent of potassium dihydrogen phosphate, 0.1 percent of sodium dihydrogen phosphate and the balance of water.
Preferably, the mass of the yeast is 0.15 to 0.25 percent of the mass of the ultrafiltration clam worm enzymolysis product
More preferably, the mass of the yeast is 0.2% of the mass of the enzymatic hydrolysate of the Nereis ultra-filtration.
Preferably, the composition comprises the following components in weight: 40% of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.08% of yeast, 0.02% of momordica grosvenori polysaccharide, 5% of white granulated sugar, 1.2% of lemon juice, 0.05% of sodium chloride, 0.05% of potassium dihydrogen phosphate, 0.1% of sodium dihydrogen phosphate and the balance of water.
Preferably, the ultrafiltration clamworm enzymolysis product with molecular weight less than 5kDa is the clamworm enzymolysis product.
Preferably, the sterilization condition of the clamworm beverage is high-pressure steam sterilization.
More preferably, the conditions of the autoclaving are 121 ℃ for 15min.
The basic auxiliary materials of the sports beverage comprise sugar, acid and electrolyte, wherein sucrose (white granulated sugar) is usually used as a sweet substance in the beverage, and the momordica grosvenori polysaccharide is a momordica grosvenori glucoside extracted from momordica grosvenori and is a good active substance, so that the white granulated sugar and the momordica grosvenori polysaccharide are determined to be sweet sources of the sports beverage; citric acid is a common acidic substance, but has prominent and not softer taste compared with natural sour taste, and the lemon juice has natural sour taste and certain antioxidant activity and can play a role in removing fishy smell, so the lemon juice is selected as a source of the sour substance; the electrolyte in the sports beverage is usually potassium salt and sodium salt, and referring to other sports beverage formulas and national standards, 0.05% of monopotassium phosphate, 0.1% of sodium dihydrogen phosphate and 0.05% of NaCl are selected as main sources of the electrolyte, in addition, the yeast can remove fishy smell in the aquatic products, and the yeast with 0.2% of the clam worm enzymolysis products is added for fermentation at 37 ℃ for 30min to remove the fishy smell.
Compared with the prior art, the invention has the following beneficial effects:
the invention uses the perinereis aibuhitensis as the raw material to prepare the anti-fatigue sports drink, which can remarkably improve the liver glycogen storage capacity in the body, reduce the generation and accumulation of lactic acid in the sports process, inhibit the generation of urea nitrogen in the body in the sports process, has good anti-oxidation activity and anti-fatigue efficacy, and meets the requirements of sports drinks. Meanwhile, the economic value of the clamworm is further improved, and the clamworm has great application value and is worthy of wide popularization.
Drawings
FIG. 1 shows the effect of different sterilization conditions on the DPPH radical scavenging rate of a clam worm sport beverage.
FIG. 2 shows the Nereis sport beverage IC under different sterilization conditions 50 Comparison of values.
FIG. 3 is a graph showing the effect of clam worm sport drink on the swimming time of mice.
FIG. 4 shows the effect of clam worm sport drink on the lactic acid content in mice blood.
FIG. 5 shows the effect of clam worm sport drink on liver glycogen content in mice.
FIG. 6 is a graph showing the effect of clam worm sport drink on urea nitrogen content in blood of mice.
Detailed Description
The invention will be further elaborated in connection with the drawings and the specific embodiments described below, which are intended to illustrate the invention only and are not intended to limit the scope of the invention. The test methods used in the following examples are conventional methods unless otherwise specified; the materials, reagents and the like used, unless otherwise specified, are those commercially available.
Test materials
Fresh perinereis aibuhitensis: supplied by Sucixi Tencentrated biotechnology Co., ltd
Momordica grosvenori polysaccharide: henan Chen Biotechnology Co., ltd;
kunming mice: SPF grade initial body weight 22-25 g each purchased from university of south medical science;
angel yeast: angel Yeast development Co., ltd;
white granulated sugar: purchased from cantonese university commercial center canteen;
lemon: purchased from walmart.
EXAMPLE 1 preparation of Nereid enzymatic hydrolysate
(1) Weighing a proper amount of fresh clamworm, homogenizing, and mixing with the raw materials according to a feed water ratio of 1:5, adding water in proportion;
(2) Adding alkaline protease, and adjusting pH to 8.5;
(3) Reacting for 7h at 50 ℃ in a digital display water bath constant temperature oscillator, and inactivating enzyme in a boiling water bath for 10min;
(4) Centrifuging at 8000r/min for 10min using a high-speed centrifuge;
(5) Sequentially passing the centrifuged clamworm supernatant through an ultrafiltration membrane with molecular weights of 8kDa and 5kDa, and retaining clamworm enzymolysis products smaller than or equal to 5 kDa.
EXAMPLE 2 preparation of Nereid enzymatic hydrolysate
(1) Weighing a proper amount of fresh clamworm, homogenizing, and mixing with the raw materials according to a feed water ratio of 1:4, adding water in proportion;
(2) Adding alkaline protease, and adjusting pH to 7.5;
(3) Reacting for 6 hours at the water temperature of 40 ℃ in a digital display water bath constant temperature oscillator, and inactivating enzyme in a boiling water bath for 5 minutes;
(4) Centrifuging at 7000r/min for 5min using a high-speed centrifuge;
(5) Sequentially passing the centrifuged clamworm supernatant through an ultrafiltration membrane with molecular weights of 8kDa and 5kDa, and retaining clamworm enzymolysis products smaller than or equal to 5 kDa.
EXAMPLE 3 preparation of Nereid enzymatic hydrolysate
(1) Weighing a proper amount of fresh clamworm, homogenizing, and mixing with the raw materials according to a feed water ratio of 1:6, adding water according to the proportion;
(2) Adding alkaline protease, and adjusting pH to 9.5;
(3) Reacting for 8 hours at the water temperature of 60 ℃ in a digital display water bath constant temperature oscillator, and inactivating enzyme in a boiling water bath for 15 minutes;
(4) Centrifuging at 9000r/min for 15min using a high-speed centrifuge;
(5) Sequentially passing the centrifuged clamworm supernatant through an ultrafiltration membrane with molecular weights of 8kDa and 5kDa, and retaining clamworm enzymolysis products smaller than or equal to 5 kDa.
EXAMPLE 4 Effect of adjuvants on DPPH radical scavenging action
1. Experimental method
An experimental group beverage is prepared, which comprises the following components in parts by weight: 50% of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.08% of yeast, 0.02% of momordica grosvenori polysaccharide, 5% of white granulated sugar, 1.2% of lemon juice, 0.05% of sodium chloride, 0.05% of potassium dihydrogen phosphate, 0.1% of sodium dihydrogen phosphate and the balance of water.
The beverage of control group 1 differs from the experimental group in that it contains the following ingredients by weight: 50% of ultrafiltration clamworm enzymolysis products with molecular weight less than 5kDa and the balance of water.
The beverage of control group 2 differs from the experimental group in that it contains the following ingredients by weight: 50% of ultrafiltration clamworm enzymolysis product with molecular weight less than 5kDa, 0.02% of Momordica grosvenori polysaccharide and water for the balance.
Adding the beverages of the experimental group, the control group 1 and the control group 2 into test tubes according to the volume of 0.2, 0.4, 0.6, 0.8 and 1.0mL respectively, adding 3mL of DPPH solution respectively, shaking uniformly to reach the volume of 4mL, and standing for 20min; the absorbance was measured at 517nm after centrifugation at 8000r/min for 10min.
2. Experimental results
IC of experimental group 50 IC of control group 1 with a value of 1.24mg/mL 50 IC of control group 2 with a value of 1.42mg/mL 50 The value was 1.29mg/mL.
The result shows that the addition of the auxiliary materials does not inhibit the activity of the clamworm raw materials for eliminating DPPH free radicals, but rather enhances the capability of eliminating the free radicals, and simultaneously proves that the momordica grosvenori polysaccharide is one of the active substances in the auxiliary materials.
EXAMPLE 5 Effect of the amount of Nereid enzymatic hydrolysate on the effect of scavenging DPPH free radical
1. Experimental method
The beverage of the experimental group 1 is prepared and contains the following components in parts by weight: 35% of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.08% of yeast, 0.02% of momordica grosvenori polysaccharide, 5% of white granulated sugar, 1.2% of lemon juice, 0.05% of sodium chloride, 0.05% of potassium dihydrogen phosphate, 0.1% of sodium dihydrogen phosphate and the balance of water.
The beverage of the experimental group 2 is prepared and contains the following components in parts by weight: 40% of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.08% of yeast, 0.02% of momordica grosvenori polysaccharide, 5% of white granulated sugar, 1.2% of lemon juice, 0.05% of sodium chloride, 0.05% of potassium dihydrogen phosphate, 0.1% of sodium dihydrogen phosphate and the balance of water.
An experimental group 3 beverage was prepared containing the following ingredients by weight: 45% of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.08% of yeast, 0.02% of momordica grosvenori polysaccharide, 5% of white granulated sugar, 1.2% of lemon juice, 0.05% of sodium chloride, 0.05% of potassium dihydrogen phosphate, 0.1% of sodium dihydrogen phosphate and the balance of water.
Adding the beverages of the experiment group 1, the experiment group 2 and the experiment group 3 into test tubes according to the volume of 0.2, 0.4, 0.6, 0.8 and 1.0mL respectively, adding 3mL of DPPH solution respectively, shaking uniformly after the volume of ultrapure water is fixed to 4mL, and standing for 20min; the absorbance was measured at 517nm after centrifugation at 8000r/min for 10min.
2. Experimental results
When the addition amount of the small molecular weight (< 5 kDa) clam worm enzymolysis product (prepared in example 1) after ultrafiltration in sports drink is 35%, 40% and 45%, respectively, the DPPH free is removed in experiment group 1Base IC 50 DPPH radical-scavenging IC for experimental group 2 at a value of 0.91mg/mL 50 DPPH radical-scavenging IC for experimental group 3 at a value of 0.84mg/mL 50 The value was 0.79mg/mL, which showed a tendency to decrease with increasing concentration.
The results show that the clamworm enzymolysis product can effectively remove DPPH free radicals.
EXAMPLE 6 Effect of sterilization conditions on DPPH radical scavenging action
1. Experimental method
The beverage is prepared from the following components in parts by weight: 40% of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.08% of yeast, 0.02% of momordica grosvenori polysaccharide, 5% of white granulated sugar, 1.2% of lemon juice, 0.05% of sodium chloride, 0.05% of potassium dihydrogen phosphate, 0.1% of sodium dihydrogen phosphate and the balance of water.
The prepared beverage is filled and exhausted, and then three sterilization methods are respectively adopted to sterilize the beverage ((1) pasteurization, wherein the temperature is 80-85 ℃, the sterilization time is 30min, (2) boiling sterilization, wherein the temperature is 95-100 ℃, the sterilization time is 20min, (3) high-pressure steam sterilization, wherein the pressure is 121kPa, the temperature is 121 ℃, the sterilization time is 15 min), and the capability of the sterilized beverage for scavenging DPPH free radicals is detected, wherein the specific method is as follows:
adding the beverages sterilized by different sterilization methods into test tubes according to the volume of 0.2, 0.4, 0.6, 0.8 and 1.0mL, respectively adding 3mL of DPPH solution, shaking uniformly and standing for 20min after the volume of ultrapure water is fixed to 4 mL; the absorbance was measured at 517nm after centrifugation at 8000r/min for 10min.
2. Experimental results
DPPH radical scavenging rate when sterilizing under different conditions is selected as shown in figure 1, IC 50 The values are shown in figure 2. The result shows that the DPPH free radical scavenging rate of the clam worm beverage after sterilization under the same concentration condition is obviously improved, and the IC 50 The value is low, and the effect is best under the condition of high-pressure steam sterilization (121 ℃ for 15 min). Thus, it was confirmed that the sterilization condition of the clam worm sport beverage was high-pressure steam sterilization (121 ℃,15 min), and DPPH radical scavenging rate was 94.1% and IC was found when the addition amount of the clam worm beverage was 1mL (clam worm enzymolysis product concentration was 2.25 mg/mL) 50 The value was 0.8mg/mL.
Example 7 beverage debug orthogonal test
1. Experimental method
The components of the clam worm sport beverage were subjected to the orthogonal test according to the orthogonal test factor level table shown in table 1, and the sensory scores of the orthogonal test of the components were obtained.
TABLE 1 level of orthogonal test factors
The corresponding sensory scores were obtained by selecting 15 testers from different populations to debug the beverages, and the sensory score criteria are shown in table 2.
TABLE 2 sensory scoring criteria
2. Experimental results
The results are shown in Table 3. From Table 3 it is intuitively seen that the optimum combination level is number 6, A 2 B 2 C 1 D 4 . The theoretical optimal combination level is obtained by calculating the K value of each factor level and analyzing the average value to be in line with the actual situation, and the factors influencing the sense of the product are mainly white granulated sugar, the clam worm enzymolysis product and the acid from the Rj value.
TABLE 3 results of orthogonal experiments
EXAMPLE 8 stability study of Nereid sport beverage
1. Experimental method
The beverage is prepared from the following components in parts by weight: 40% of ultra-filtration clamworm enzymolysis product with molecular weight less than 5kDa, 0.08% of yeast, 0.02% of momordica grosvenori polysaccharide, 5% of white granulated sugar, 1.2% of lemon juice, 0.05% of sodium chloride, 0.05% of potassium dihydrogen phosphate, 0.1% of sodium dihydrogen phosphate and the balance of water.
Preparing ten beverages in parallel, and respectively adding xanthan gum stabilizers with the addition amounts of 0.05%, 0.10% and 0.15% into the three beverages; taking the other three beverages, and respectively adding pectin stabilizers with the addition amounts of 0.05%, 0.10% and 0.15%; taking the other three beverages, and respectively adding CMC-Na stabilizer with the addition amount of 0.05%, 0.10% and 0.15%; the remaining 1 part was not treated.
Ten beverages were allowed to stand at ambient temperature and after three months the stability of the beverage was observed, specifically if the beverage had sediment and if it was clear.
2. Experimental results
The results of the stability of the clam worm sport beverage added with the stabilizer after standing at normal temperature for three months are shown in table 4. The results show that the clamworm sports drink can still keep good stability under the condition of no stabilizer, and CMC-Na is difficult to dissolve in aqueous solution although the individual condition of CMC-Na is better, so that the clamworm sports drink does not need to be added with a stabilizer.
TABLE 4 effect of stabilizers on stability of Nereid sport beverage
Example 9A Nereid sport beverage with antifatigue effect
Determining a clam worm sport beverage formula, which comprises the following components in parts by weight: the ultra-filtration clam worm enzymolysis product (taking the clam worm enzymolysis product prepared in example 1 as an example) is 40%, yeast is 0.08% (0.2% of the ultra-filtration clam worm enzymolysis product), momordica grosvenori polysaccharide is 0.02%, white granulated sugar is 5%, lemon juice is 1.2%, sodium chloride is 0.05%, potassium dihydrogen phosphate is 0.05%, sodium dihydrogen phosphate is 0.1% and water is 53.5%.
The preparation method comprises the following steps: adding 40mL of ultrafiltration clamworm enzymolysis product (molecular weight less than 5 kDa) into a 100mL beverage bottle, then respectively adding 0.08g of yeast, 0.02g of momordica grosvenori polysaccharide, 5g of white granulated sugar, 1.2mL of lemon juice, 0.05g of NaCl,0.05g of potassium dihydrogen phosphate and 0.1g of sodium dihydrogen phosphate, then adding 53.5mL of ultrapure water, filling and exhausting the prepared beverage, sterilizing the beverage by adopting high-pressure steam (121 ℃ for 15 min), and canning to obtain the clamworm sports beverage.
Example 10 sensory evaluation of Nereid sports beverage with anti-fatigue efficacy
1. Experimental method
The clam worm sport beverage prepared in example 9 was selected, and after being left at room temperature for 6 months, the color and luster of the beverage was observed to see if the beverage was clear, had sediment and foreign matter, the beverage was opened to smell the beverage, whether the beverage had foreign matter was confirmed, and the beverage was tasted to confirm the taste of the beverage.
2. Experimental results
The requirements and indexes of the sports beverage are shown in Table 5, and the color and luster of the sports beverage are consistent with those of the ultra-filtered clam worm enzymolysis product, and the sports beverage is yellow; the taste is palatable, and no peculiar smell exists; clear and transparent, even and no foreign matters, and meets the sensory requirements of beverages.
Table 5 clamworm sports drink sensory index:
EXAMPLE 13 determination of physical and chemical Properties of Nereid exercise with anti-fatigue Effect
1. Experimental method
Determination of soluble solids content: the determination was carried out according to the method for determining the soluble solids content specified in GB/T12143: the clam worm sport beverage obtained in example 9 was thoroughly mixed, the refractive index of the beverage was measured at 20 ℃ by a refractometer, and the percentage displayed on the scale of the reading of the eyepiece of the refractometer was the percentage of soluble solids in the beverage.
Determination of potassium and sodium content: the measurement was performed by flame atomic absorption spectrophotometry. The experimental method is as follows: 10mL of the clam worm sport beverage obtained in example 9 was taken in a 50mL volumetric flask, 3mL of cesium nitrate solution was added, diluted with water to a marked line, and after shaking, the sample was applied to a flame atomic absorption spectrophotometer for detection, wherein the sensitive absorption line of a hollow cathode lamp of sodium was 589nm, and the sensitive absorption line of a hollow cathode lamp of potassium was 766.5nm.
2. Experimental results
As a result, as shown in Table 6, the prepared clam worm sports drink has a soluble solid content of 6.0% as measured by a refractometer method, and has a sodium content and a potassium content of 749mg/L and 196mg/L, respectively, as measured by a flame atomic absorption spectrophotometry method, which are in accordance with the physical and chemical indexes of the sports drink.
Table 6 physical and chemical indices of clam worm sport beverage:
EXAMPLE 14 microorganism index measurement of Nereid exercise with anti-fatigue Effect
1. Experimental method
The total number of colonies, the total number of coliform bacteria, the total number of mold and yeast are respectively measured by adopting a plate counting method, and the specific method is as follows:
colony count determination: the clam worm sport beverage obtained in example 9 and 1mL of sport beverage diluted 10 times were pipetted with a 1mL sterile pipette, and 1mL of physiological saline was simultaneously pipetted into another sterile plate as a blank.
The agar medium is poured into the plate with 15-20 mL of plate count cooled to 46 ℃ and the plate is rotated to be evenly mixed. After the agar is solidified, the flat plate is turned over and cultured in a biochemical incubator at 36+/-1 ℃ for 48+/-2 hours.
After the end of the incubation, the number of colonies was visually observed, and dilution factors and the corresponding number of colonies were recorded, if necessary, with a magnifying glass or a colony counter. Colony counts are expressed in Colony Forming Units (CFU). The colony count is calculated from the plate with colony count between 30CFU and 300CFU and without spreading. Plates below 30CFU record specific colony counts, and plates above 300CFU are recordable as more countable. The colony count per dilution should be the average of two plates.
Coliform group determination: the clam worm sport beverage obtained in example 9 and 1mL of sport beverage diluted 10 times were pipetted with a 1mL sterile pipette, and 1mL of physiological saline was simultaneously pipetted into another sterile plate as a blank.
15 mL-20 mL of crystal violet neutral red bile salt agar (VRBA) melted and thermostated to 46 ℃ is poured into the plate, and the plate is rotated to mix evenly. After the agar is solidified, 3-4 mL of VRBA is added to cover the surface layer of the flat plate.
The flat plate is turned over and cultured in a biochemical incubator at 36+/-1 ℃ for 18 to 24 hours. After the culture is finished, plates with colony numbers between 15CFU and 150CFU are selected, and the colonies of typical and suspicious coliform groups (such as the colony diameter is smaller than that of the typical colony) on the plates are counted respectively. Typical colonies were mauve, with red bile salt precipitation rings around the colonies, colony diameters of 0.5mm or greater, and lowest dilution plates below 15CFU record specific colony numbers.
Typical and suspicious colonies are confirmed by a tube gas production experiment of Brilliant green lactose bile salt broth (BGLB), and the method specifically comprises the following steps: 10 different types of representative and suspicious colonies were picked from the VRBA plate, and fewer than 10 colonies were picked for all representative and suspicious colonies. Respectively transplanting the seeds into BGLB broth tubes, culturing for 24-48 h at 36+/-1 ℃, and observing the gas production condition. Coliform positives were reported when BGLB broth tube produced gas.
And finally, multiplying the ratio of test tubes positive to coliform by the colony number counted by the flat plate and multiplying by the dilution multiple to obtain the coliform number in each g (mL) sample. The colony count per dilution should be the average of two plates.
Mould, yeast count: the clam worm sport beverage obtained in example 9 and 1mL of sport beverage diluted 10 times were pipetted with a 1mL sterile pipette, and 1mL of physiological saline was simultaneously pipetted into another sterile plate as a blank.
15 mL-20 mL of potato dextrose agar is poured into a plate cooled to 46 ℃, and the plate is rotated to be uniformly mixed. After the agar solidified, the plates were placed in an incubator at 28.+ -. 1 ℃ for culturing, and the results of culturing until day 5 were observed and recorded. The colony count was visually observed, if necessary with a magnifying glass or a low power glass, and the dilution and the corresponding mold and yeast colony count were recorded as Colony Forming Units (CFU). Selecting a flat plate with colony numbers between 10CFU and 150CFU, and calculating mold and yeast according to colony morphology, wherein the mold spread growth covers the whole flat plate and can be recorded as colony spread. Specific colony counts below 10CFU were recorded, and if colony counts on all plates were greater than 150CFU, they were recorded as more than impossible.
2. Experimental results
The microbial detection limit of the beverage is specified in GB 7101-2015 as shown in Table 7, wherein N represents the number of samples taken by the same batch of products, c represents a sample which is maximally allowed to exceed the value of M, M represents a limit value of an acceptable level of a microbial indicator, and M represents the highest safety limit value of the microbial indicator.
The microorganism content of each of the 5 samples extracted was detected by a microorganism test and is shown in Table 8.
The results show that the microorganism content in the clam worm beverage prepared by the invention accords with the national standard.
Table 7 microbial detection limit of clam worm sport beverage:
/>
table 8 microbial content in clam worm sport beverage:
example 15 anti-fatigue effects of Nereid exercise with anti-fatigue efficacy
1. Effects of beverage intake on weight changes in mice
1. Experimental method
The mice are kept for 10 days after purchase, randomly grouped, the weights of the mice are taken as the weights of 0 day, samples are fed once a day, a negative control group is fed with distilled water, and the feeding dose is 0.3mL/10g of the weight; the positive control group is fed with red cow beverage, and the feeding dosage is 0.3mL/10g each time; the low dose group, the medium dose group and the high dose group were fed with the clam worm sport beverage obtained in example 9 at a dose of 0.2mL/10g body weight, 0.3mL/10g body weight and 0.4mL/10g body weight, respectively, for 30 days, and the body weight of each group of mice was measured on days 10, 20 and 30, respectively.
2. Experimental results
The effect of clam worm drink on mouse body weight is shown in table 9. The results show that the weight of the mice is steadily increased in the feeding period, and the weight increase conditions of the mice among groups are not significantly different.
The results show that the clamworm sport beverage is not directly connected with the weight change of the mice, which indicates that the clamworm sport beverage has no special components affecting the growth condition of the mice and has no toxic or side effect on organisms.
Table 9 mice weight change:
2. effects of Nereid sport beverage on the swimming time of mice
1. Experimental method
The mice are kept for 10 days after purchase, randomly grouped, and the negative control group is fed by distilled water, wherein the feeding dose is 0.3mL/10g of body weight; the positive control group is fed with red cow beverage, and the feeding dosage is 0.3mL/10g each time; the low dose group, the medium dose group and the high dose group were fed with the clam worm sport beverage obtained in example 9 at a dose of 0.2mL/10g body weight, 0.3mL/10g body weight and 0.4mL/10g body weight, respectively.
The body weight of each group of mice was weighed.
The tail tip of each group of mice is tied up with a lead weight which is 5% of the weight of the mice, the mice are put into a swimming box after being fed with sports drinks for 30min, the mice are driven to move continuously, the water temperature is kept at 30 ℃, the mice can be judged to be exhausted after the mice are submerged in water for 10s and can not be floated out of the water, and the swimming exhausted time of the mice is recorded.
2. Experimental results
The effect of clam worm sport drink on the time of swimming of mice is shown in figure 3, and the data shows that the time of swimming of mice in each group except the low dose group is significantly different from the negative control on average. Wherein the positive control group is about 1.5 times longer than the negative control group in comparison with the average time of the negative control group in the forced swimming. The average swimming time among the three groups of the low-dose group, the medium-dose group and the high-dose group is extremely obviously different from that of the negative control group except for the low-dose group, and the difference between the low-dose group and the negative control group is smaller. The swimming time of the low-dose group is 26% longer than that of the negative control group, and the swimming time of the medium-dose group and the high-dose group is 1.3 times and 1.8 times respectively.
The result shows that the clam worm sports drink has the effect of obviously prolonging the swimming time of mice and has positive correlation with the feeding dose.
3. Influence of clam worm sports drink on physiological and biochemical indexes of mice
1. Experimental method
The mice are kept for 10 days after purchase, randomly grouped, and the negative control group is fed by distilled water, wherein the feeding dose is 0.3mL/10g of body weight; the positive control group is fed with red cow beverage, and the feeding dosage is 0.3mL/10g each time; the low dose group, the medium dose group and the high dose group were fed with the clam worm sport beverage obtained in example 9 at a dose of 0.2mL/10g body weight, 0.3mL/10g body weight and 0.4mL/10g body weight, respectively.
The mice of each group are continuously fed for 30 days, and after 30 days, samples are fed for 30 minutes, the mice are put into a swimming pool and are driven to swim continuously, the water temperature is kept at 25 ℃, and after 90 minutes of swimming, the bodies of the mice are wiped dry.
Determination of BUN content: blood was collected from each group of mice by an eyeball blood collection method, serum was separated by centrifugation at 3000r/min for 15min, and the BUN content in the serum was measured by using a Hitachi 7180 full-automatic biochemical analyzer.
Blood lactic acid and liver glycogen content measurement sample collection: blood is collected from each group of mice by an eyeball blood taking method, serum is separated by centrifugation at 3000r/min for 15min for measurement of blood lactic acid, after the mice are killed by the broken vertebrae, the whole liver is dissected and collected and rinsed by normal saline, the surface moisture is absorbed by filter paper, the weight of the liver is weighed, the data is recorded, and then the liver is wrapped by tin paper and is put into an ultralow temperature refrigerator at-70 ℃ for storage for standby. The measurement of blood lactic acid and liver glycogen content was performed according to the method provided by the kit (Nanjing).
2. Experimental results
(1) Effects of Nereid sport beverage on lactic acid content in blood of mice
When the organism moves severely, the sugar is consumed, a large amount of lactic acid is produced and accumulated in the body, the pH value of the human body is reduced, and the enzyme activity is inhibited, so that glycolysis and fat metabolism are slowed down or interrupted, and an energy supply system is damaged to produce fatigue.
The effect of clam worm sport drink on lactic acid content in mouse blood is shown in figure 4. And (3) data display: there was no significant difference between the positive control group and the negative control group, and the lactic acid content of the positive control group was 1.8% lower than that of the negative control group.
There was a significant difference between the low dose group and the negative control group, and there was no significant difference between the medium dose group and the high dose group, but the lactic acid content was also lower in both the medium and high dose groups than in the negative control group. The lactic acid content is respectively 12.2%, 1.4% and 5.9% lower than that of the negative control group.
The results show that the clam worm sports drink can inhibit the generation of lactic acid or remove lactic acid when the mice move, reduce the accumulation of lactic acid in the body and play a certain role in resisting fatigue.
(2) Effects of Nereid sport beverage on liver glycogen content of mice
Liver glycogen is one of substances providing movement energy of an organism, and the storage amount of liver glycogen directly influences the duration of movement, and if the storage amount of liver glycogen is small, insufficient energy supply is caused, so that the organism is easy to feel tired.
The effect of clam worm sport drink on liver glycogen content in mice is shown in figure 5. And (3) data display: there was a very significant difference between the positive and negative control groups, and the positive control group had a hepatic glycogen content 56.2% higher than the negative control group. There was also a very significant difference between the low, medium and high dose groups and the negative control group, with the hepatic glycogen content of the low, medium and high dose groups being 56.6%, 42.4% and 71.3% higher than that of the negative control group, respectively.
The results show that the clam worm sports drink can achieve the anti-fatigue effect of the organism through a way of improving the storage quantity of hepatic glycogen in the organism.
(3) Effects of Nereid sport beverage on blood urea nitrogen content of mice
The research shows that the urea nitrogen in blood can reflect the metabolism of protein in organism, and the catabolism of protein and amino acid is enhanced during exercise, so that the nitrogen content in blood urea is increased. The urea nitrogen content and the exercise tolerance are in negative correlation, and the exercise tolerance of the machine body can be evaluated according to the urea nitrogen content in the machine body.
The effect of clam worm sport drink on urea nitrogen content in mice is shown in fig. 6, which shows that: there was a very significant difference between the positive control and the negative control, the urea nitrogen content of the positive control was 8.5% lower than that of the negative control. There were very significant differences between the low, medium and high dose groups and the negative control group, with urea nitrogen levels in the low, medium and high dose groups being 15.0%, 11.0% and 12.2% lower than in the negative control group, respectively.
The results illustrate: the clam worm sports drink can inhibit the generation of urea nitrogen and improve the exercise tolerance of organisms by slowing down the decomposition of proteins during the movement of mice in the exercise process, thereby achieving the purpose of resisting fatigue.
Claims (1)
1. The clam worm anti-fatigue sports drink is characterized by comprising the following components in parts by weight: 40% of ultrafiltration clamworm enzymolysis product with molecular weight less than 5kDa, 0.06-0.1% of yeast, 0.02% of momordica grosvenori polysaccharide, 5% of white granulated sugar, 1.2% of lemon juice, 0.05% of sodium chloride, 0.05% of potassium dihydrogen phosphate, 0.1% of sodium dihydrogen phosphate and the balance of water; the sterilization condition of the clam worm fatigue-resistant sports drink is high-pressure steam sterilization, and the condition of the high-pressure steam sterilization is 121 ℃ for 15min;
the preparation method of the clam worm enzymolysis product comprises the following steps:
s1, adding water after homogenizing fresh clamworm, wherein the volume ratio of the clamworm homogenate to the water is 1:5;
s2, adding alkaline protease, and then adjusting the pH value to 8.5;
s3.50 ℃ for 7 hours, then inactivating enzyme at high temperature, inactivating enzyme in boiling water bath for 10 minutes;
s4, solid-liquid separation, and sequentially passing through an ultrafiltration membrane with molecular weight of 8kDa and an ultrafiltration membrane with molecular weight of 5kDa, and reserving the clam worm enzymolysis product with molecular weight less than or equal to 5kDa to obtain the clam worm enzymolysis product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211020293.0A CN115299594B (en) | 2022-08-24 | 2022-08-24 | Fatigue-resistant clam worm sports drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211020293.0A CN115299594B (en) | 2022-08-24 | 2022-08-24 | Fatigue-resistant clam worm sports drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115299594A CN115299594A (en) | 2022-11-08 |
| CN115299594B true CN115299594B (en) | 2024-01-30 |
Family
ID=83864133
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211020293.0A Active CN115299594B (en) | 2022-08-24 | 2022-08-24 | Fatigue-resistant clam worm sports drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115299594B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1507898A (en) * | 2002-12-17 | 2004-06-30 | 上海澳博海洋生物技术开发有限公司 | Nereid-containing health-care product for improving nutritional anemia |
| CN102342407A (en) * | 2011-09-30 | 2012-02-08 | 华南理工大学 | Anti-fatigue drink and preparation method thereof |
| CN106632602A (en) * | 2016-11-28 | 2017-05-10 | 浙江海洋大学 | Perinereis aibuhitensis anticoagulation peptide and use thereof |
| CN106722934A (en) * | 2016-11-25 | 2017-05-31 | 济南睿呋康生物科技有限公司 | A kind of anti-ageing health food for containing peptide extract containing earthworm, clam worm |
| CN110904180A (en) * | 2019-12-23 | 2020-03-24 | 山东省海洋生物研究院 | Nereid antioxidant peptide and preparation method and application thereof |
| CN114246281A (en) * | 2021-12-27 | 2022-03-29 | 山东佛坤投资有限公司 | Oyster peptide and sea cucumber peptide sports flavor beverage and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3086646A4 (en) * | 2013-12-24 | 2017-08-09 | Indigo AG, Inc. | Plants containing beneficial endophytes |
-
2022
- 2022-08-24 CN CN202211020293.0A patent/CN115299594B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1507898A (en) * | 2002-12-17 | 2004-06-30 | 上海澳博海洋生物技术开发有限公司 | Nereid-containing health-care product for improving nutritional anemia |
| CN102342407A (en) * | 2011-09-30 | 2012-02-08 | 华南理工大学 | Anti-fatigue drink and preparation method thereof |
| CN106722934A (en) * | 2016-11-25 | 2017-05-31 | 济南睿呋康生物科技有限公司 | A kind of anti-ageing health food for containing peptide extract containing earthworm, clam worm |
| CN106632602A (en) * | 2016-11-28 | 2017-05-10 | 浙江海洋大学 | Perinereis aibuhitensis anticoagulation peptide and use thereof |
| CN110904180A (en) * | 2019-12-23 | 2020-03-24 | 山东省海洋生物研究院 | Nereid antioxidant peptide and preparation method and application thereof |
| CN114246281A (en) * | 2021-12-27 | 2022-03-29 | 山东佛坤投资有限公司 | Oyster peptide and sea cucumber peptide sports flavor beverage and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| "响应面优化沙蚕抗氧化物的超高压提取 及其抗氧化活性研究";朱国萍等;《水产科技情报》;第5卷(第45期);267-274 * |
| "沙蚕不同酶解产物抗氧化效果研究";刘天红等;《中国农业科技导报》;第1卷(第22期);149-161 * |
| "沙蚕多肽提取及功能研究";李雪等;《食品安全质量检测学报》;第9卷(第8期);1971-1975 * |
| 周长林等.《微生物学与免疫学》.中国医药科技出版社,2013,162. * |
| 马文飞等.《饮水•饮料•膳食与健康》.中原农民出版社,2000,41-42. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115299594A (en) | 2022-11-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Powell et al. | Algae feeding in humans | |
| US20050191395A1 (en) | Hangover remedy and alcohol abatement composition | |
| CN109042881B (en) | Sports fermented dairy product and preparation method thereof | |
| CN106190912A (en) | Photosynthetic bacteria microbial inoculum and preparation method and application | |
| CN115299594B (en) | Fatigue-resistant clam worm sports drink and preparation method thereof | |
| CN111748490A (en) | Lactobacillus sake and application thereof | |
| KR101169794B1 (en) | Additive for feed using distiller's dried grain produced from Jindo-Hongju and manufacturing method thereof and method for breeding pig | |
| Bolawa et al. | Proximate composition properties of different fish species obtained from Lagos, Nigeria | |
| KR101078865B1 (en) | Additive for feed using distiller's dried grain produced from Jindo-Hongju and manufacturing method thereof and method for breeding cattle | |
| Abu-Hassan et al. | Quality and microbial analysis of local salted-fermented paste product (Terkin) | |
| CN106190913A (en) | One strain Rhodopseudomonas palustris and store method thereof | |
| Seregin et al. | Improving the quality of broiler meat when using sea buckthorn meal in feed | |
| CN1170488C (en) | Natural water hyacinth juice beverage and preparation process thereof | |
| CN115851554B (en) | Lactobacillus plantarum YDB22, grape skin residue fermentation method, grape skin residue fermentation freeze-dried powder and grape skin residue fermentation chewing tablet | |
| CN109161501A (en) | A kind of feeding bacillus licheniformis and its application | |
| KR100357418B1 (en) | Freeze Drinking Mixture Beverage Which Contains Nephrite Jade Power And Process For Preparing Thereof | |
| CN114651983B (en) | Bacillus coagulans with uric acid reducing and antioxidant capabilities and derived from shrimp paste, method and application | |
| KR20120097281A (en) | Making method of a jelly using seaweed | |
| Bawa et al. | Assessment of Microbial and some Heavy Metals Concentration in Smoked Catfish (Clarias gariepinus) Sold in Jega Market | |
| Chakma et al. | Comparisons of human pathogenic microorganisms in fresh and stored ‘Nappi’(Fish-Paste)-An ethnic foodstuff of Bangladesh | |
| Darsana et al. | A study on nutritional quality and identification of biogenic amine forming bacteria in marine edible species Sardinella longiceps and Loligo duvauceli from Tuticorin, Southeast coast of India | |
| CN1084073A (en) | The manufacture method of Tiancheng Jinzhi nutritional solution | |
| CN116250602A (en) | Medicinal mulberry juice functional beverage and preparation method thereof | |
| Hasan | Preparation of Protein rich petha with the incorporation of Spirulina Powder | |
| Brochu | Development and shelf life evaluation of a novel fermented seaweed sauerkraut utilizing commercially important maine seaweeds |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |